Save to your scrapbook
Classic Bakewell Tart
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
There can't be many dishes as controversial as the Bakewell tart. For starters, there seems to be no kind of consensus on its name. We might call them tarts now, but in Bakewell itself, they're puddings – as they were generally known for hundreds of years. (Their long history belies the popular, but apocryphal, tale of the tart being a local cook's serendipitous creation in 1860.) Neither is it easy to find agreement on what the correct ingredients are. Different recipes call for custardy or sponge-cake fillings – so this version is a, if not the, classic Bakewell.
20cm round, 20cm, loose-bottomed tart tin, 2.5cm deep
Typical values per serving:
This recipe was first published in September 2006.